SWEET POTATO PECAN TACOS

SWEET POTATO PECAN TACOS

COOK TIME

45 mins

TOTAL TIME

45 mins

Author: McKel Hill, MS, RD, LDN

Recipe type: supper

Serves: 4-6

INGREDIENTS

• 4 cups diced sweet potatoes
• 
  
• BLACK BEAN PECAN CREAM
• ½ cup canned light coconut milk
• 15 ounces (about 2 cups) cooked or canned black beans, well rinsed
• 1 cup pecans
• Juice of 1 lime
• ½ teaspoon ground cumin
• ¼ teaspoon ground sumac
• ½ teaspoon sea salt
• 2 garlic cloves
• ½ jalapeno
• Freshly ground black pepper
• 4 corn tortillas
• LIME COCONUT CREAM
• Juice of 1 lime
• ½ canned light coconut milk
• Pinch of sea salt
• GARNISH: chopped romaine, chopped jicima, sliced radish, fresh cilantro, sliced avocado, jalapeno,

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. On a lined baking sheet, add chopped sweet potatoes and drizzle about 1-2 tablespoons of olive oil, sprinkle with sea salt, freshly ground black pepper, ground cumin, and a pinch of ground cinnamon all to taste. Bake for 35-40 minutes or until tender. Set aside.
2. In the meantime, make the black bean pecan cream in a food processor combine coconut milk, pecans, and black beans to create a paste. Add fresh lime juice, ground cumin, garlic, jalapeno, ground sumac, sea salt and black pepper. Adjust seasonings to taste.
3. To make the lime cream, in a small bowl pour the coconut milk and squeeze fresh lime juice and a inch of salt, stir to combine.
4. To serve: gently warm corn tortillas in the oven (hot from roasting the sweet potatoes or on a skillet), dollop about 2-4 tablespoons of the black bean cream onto 1 corn tortilla, place roasted sweet potatoes on top, drizzle lime coconut cream and add garnishes as an option.

These also would be delish as a taco salad bowl.